Recipe: (makes 3-4 rolls)
1 cup Quinoa grains, rinsed and strained
1 3/4 cups vegetable broth
1 Tbsp. mirin
1/2 tsp salt
3-4 pieces of nori seaweed
Bamboo mat
Fillings:
1 roasted pepper, sliced into strips
1 cooked beet, peeled and sliced into strips
1 small cucumber, peeled and sliced into strips
4 stalks asparagus, cooked and blanched in ice water bath
Sauce:
1 Tbsp. fresh ginger juice
2 Tbsp. blood orange juice (regular orange is fine too)
1 tsp. rice vinegar
2 tsp. honey
1 tsp. cornstarch (mixed with a few drops of water to a smooth paste)
white and black sesame seeds for garnishing
Method:
1. In a saucepan, cook quinoa with broth and bring to a boil. Reduce heat to simmer, cover and cook until all the water has absorbed, about 10-15 minutes. The grains are done, when it appears soft and translucent. Remove from heat aside to cool. Spread cooked grains on a large platter and pour mirin and salt over cooked grains. Stir well to mix. Cover with a kitchen towel.
2. Gently heat the sauce ingredients over medium heat. Whisk until mixture has thicken and smooth. Season and adjust with more sugar or vinegar to your taste. Remove and sprinkle sesame seeds on top.
3. To assemble sushi: Place a piece of seaweed on a clean bamboo mat. Grab a handful of cooked quinoa and gently spread it over seaweed. Arrange strips of vegetables in a neat row about an inch from the edge that is facing you. Using the closer edge of the bamboo mat, roll to close on the filling with the nori making a rectangular shaped and tighten it from above. Continue rolling, keeping it tight until on all sides until the end. Cut with a wet and sharp knife into 6-8 equal pieces. Serve with sauce and pickled ginger on the side.
